Quail and Porcini Mushroom Salad
Salads • European
Description
A beautiful salad for a festive table, where tender, delicate quail combines with equally tender porcini mushrooms. Accompanying them are pumpkin and pine nuts.
Ingredients
- Quail Egg 4 pieces
- Butternut Squash 10 oz
- Porcini Mushrooms 5 oz
- Garlic 2 cloves
- Mixed salad greens 5 oz
- Orange juice concentrate 4 spoons
- Meyer Lemon Juice 2 spoons
- Butter 0 oz
- Olive Oil 4 spoons
- Pistachios 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the pumpkin. Cut a small portion into small cubes and boil in salted water until al dente. Chop the remaining pumpkin into random pieces and sauté in butter until completely soft, which will take about 30 minutes. Season with salt and blend until smooth.
Step 2
Cut the quails into two to four pieces, remove the small bones, season with salt and pepper, and sauté in 2 tablespoons of oil. Chop the mushrooms into medium cubes, season with salt and pepper, and add them to the quails after 2 minutes. Also add the garlic cloves, and after 1 minute, remove from heat.
Step 3
Combine the orange and lemon juice, then add 2 tablespoons of olive oil. Dress the salad mix with this sauce.
Step 4
Plate the pumpkin puree, surrounding it with mushrooms and pieces of quail, and sprinkle with pine nuts (which can also be toasted). Top with a salad mix of arugula, radicchio, corn salad, and frisée.
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